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Samantha R.: "This stew is amazing!!! I love calabasa!!! This w…" Read More
15Ingredients
2Hours
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. pork sirloin roast (cut into 2-inch chunks, 3-4 lb, raw, never frozen and unprocessed)
- 2 Tbsp. extra virgin olive oil
- salt
- black pepper
- 1 large onion (chopped)
- 1 red bell pepper (chopped)
- 6 garlic cloves (fresh, minced)
- 15 oz. crushed tomatoes (fresh)
- 3 cups chicken stock
- 2 Tbsp. sweet paprika
- 2 Tbsp. smoked paprika
- 1 calabaza (medium, cut into 2- inch pieces)
- 3 Yukon Gold potatoes (medium, peeled and cut into 2-inch pieces)
- 15 oz. chickpeas (drained and rinsed)
- 1 bunch fresh parsley (chopped)
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Directions
- Heat the olive oil in a large pot over medium-high heat. Working in batches to ensure that you do not crowd the pan, brown the pieces of pork sirloin. Sprinkle a little salt and pepper over the pork as it cooks. Once browned, set aside in a bowl.
- Sauté onions, bell peppers, and garlic over medium-high heat for 2 to 3 minutes, stirring constantly.
- Add pork, tomatoes, stock, paprika, and salt to taste. Reduce to a simmer and allow to cook for 1 1/2 to 2 hours on low or until the pork loin is very soft and falls apart easily.
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